Survival of wine microorganisms after bottling
These authors found that, when a wine was bottled unfiltered, Saccharomyces yeast and acetic acid bacteria tended to die readily, whereas non-Saccharomyces yeast and lactic acid bacteria tended to survive in the wine for a long time. How long? How about 80 years!
Find the original text at: http://ajevonline.org/cgi/reprint/58/3/379